My favorite piece of cookware is the red cast iron Dutch oven. (Cue the angels’ singing.) Gorgeous. She sits on my shelf all year long, waiting for this time of year, a.k.a. the Season of One-Pot Meals. Here’s the scoop on my first soup of the season.
Chicken Pie Soup
1 tube jumbo butter biscuits
*go with Pillsbury Grands
1-2 lbs. chicken breast pieces, diced
*I diced a rotisserie chicken instead
3 tablespoons butter
2 celery stalks, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded frozen hash browns
1 pint half-and-half
1 quart chicken stock
a healthy grating of fresh nutmeg
1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes. You’ll only need 4 of the 8 biscuits, but bake ‘em all. They can be breakfast the next day.
In a medium pot over medium to medium-high heat, cook chicken in butter 2 minutes (if you go the rotisserie route, skip this step). Add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour and cook another minute. Add potatoes, then whisk in half-and-half and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a quick minute.
You’re supposed to serve this up in mugs and top each one with a biscuit. I confess I wanted more than a mug, so I used a plain ol’ bowl, and just enjoyed more of the goodness.
Cheers to Fall!
1-2 lbs. chicken breast pieces, diced
*I diced a rotisserie chicken instead
3 tablespoons butter
2 celery stalks, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded frozen hash browns
1 pint half-and-half
1 quart chicken stock
a healthy grating of fresh nutmeg
1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes. You’ll only need 4 of the 8 biscuits, but bake ‘em all. They can be breakfast the next day.
In a medium pot over medium to medium-high heat, cook chicken in butter 2 minutes (if you go the rotisserie route, skip this step). Add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour and cook another minute. Add potatoes, then whisk in half-and-half and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a quick minute.
You’re supposed to serve this up in mugs and top each one with a biscuit. I confess I wanted more than a mug, so I used a plain ol’ bowl, and just enjoyed more of the goodness.
Cheers to Fall!
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